Purpose: The purpose of this study was to analyze the differences in creative dietary teaching efficacy and dietary perception among pre-service elementary school teachers according to their levels of participation in meal preparation. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: First, the participation rate in meal preparation was significantly higher among male pre-service teachers compared to female pre-service teachers (p < 0.01). The participation rate exhibited an upward trend with increasing grade levels; however, a decline was observed in the fourth grade pre-service teachers (p < 0.05). Second, the mean score for creative dietary teaching efficacy was recorded at 3.90, with the subgroup that participated daily achieving the highest mean score of 4.07. A statistically significant difference was identified among three groups: those participating daily, those participating 1–5 days per week, and those rarely participating (p < 0.001). Third, the average score across the eight factors of dietary perception was 3.85. The subgroup participating more than three days per week demonstrated a significantly higher average score compared to the other groups (p < 0.001).The average scores for the factors of Convergence Utilizing Dietary Area competency, dietary value, cooking capacity, and dietary knowledge exhibited significant variations based on the frequency of participation (p < 0.001). Conclusion Expanding the participation of prospective teachers in meals preparation is effective in improving the efficacy of creative dietary teaching and dietary perception.Therefore, the importance of creative dietary practices and participation in the daily meal preparation process should be emphasized in the education course of elementary school preservice teachers.

Purpose: The purpose of this study was to identify the diet-related factors that influence the creative dietary teaching efficacy of elementary pre-service school teachers. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: The factor analysis of diet-related perception was sub-grouped into competency of convergence using the dietary area (CUDA), dietary value, cooking capacity, educational direction, dietary trends, dietary knowledge, the pursuit of dietary practices, and globalization, with a total explanatory power of 61.59%. The creative dietary teaching efficacy comprised creative dietary practices, confidence in creative teaching methods and satisfaction in guiding students, with a total explanatory power of 63.34%. Senior students had the lowest average score for dietary trends factor (p < 0.05), but the highest score for dietary knowledge (p < 0.001). Creative dietary practices factor was significantly influenced by CUDA competency, dietary value, cooking capacity, pursuit of dietary practices, and globalization (p < 0.05).Confidence in creative teaching methods factor was positively influenced by CUDA competency, cooking capacity, educational direction, dietary knowledge, and pursuit of dietary practices (p < 0.05). Satisfaction in guiding students factor was significantly influenced by dietary value, cooking capacity, educational direction, and dietary trends (p < 0.001), while the pursuit of dietary practices had a significant negative effect (p < 0.01). Conclusion Dietary education that fosters the creative competencies required by future societies must be actively implemented. To strengthen prospective teachers' creative dietary teaching efficacy, various strategies to enhance CUDA competency, dietary knowledge and cooking capacity should be actively developed based on an understanding of dietary trends, globalization, educational direction, and dietary values linked to both personal life and society.

Purpose: The purpose of this study was to analyze the differences in creative dietary teaching efficacy and dietary perception among pre-service elementary school teachers according to their levels of participation in meal preparation. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: First, the participation rate in meal preparation was significantly higher among male pre-service teachers compared to female pre-service teachers (p < 0.01). The participation rate exhibited an upward trend with increasing grade levels; however, a decline was observed in the fourth grade pre-service teachers (p < 0.05). Second, the mean score for creative dietary teaching efficacy was recorded at 3.90, with the subgroup that participated daily achieving the highest mean score of 4.07. A statistically significant difference was identified among three groups: those participating daily, those participating 1–5 days per week, and those rarely participating (p < 0.001). Third, the average score across the eight factors of dietary perception was 3.85. The subgroup participating more than three days per week demonstrated a significantly higher average score compared to the other groups (p < 0.001).The average scores for the factors of Convergence Utilizing Dietary Area competency, dietary value, cooking capacity, and dietary knowledge exhibited significant variations based on the frequency of participation (p < 0.001). Conclusion Expanding the participation of prospective teachers in meals preparation is effective in improving the efficacy of creative dietary teaching and dietary perception.Therefore, the importance of creative dietary practices and participation in the daily meal preparation process should be emphasized in the education course of elementary school preservice teachers.

Purpose: The purpose of this study was to identify the diet-related factors that influence the creative dietary teaching efficacy of elementary pre-service school teachers. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: The factor analysis of diet-related perception was sub-grouped into competency of convergence using the dietary area (CUDA), dietary value, cooking capacity, educational direction, dietary trends, dietary knowledge, the pursuit of dietary practices, and globalization, with a total explanatory power of 61.59%. The creative dietary teaching efficacy comprised creative dietary practices, confidence in creative teaching methods and satisfaction in guiding students, with a total explanatory power of 63.34%. Senior students had the lowest average score for dietary trends factor (p < 0.05), but the highest score for dietary knowledge (p < 0.001). Creative dietary practices factor was significantly influenced by CUDA competency, dietary value, cooking capacity, pursuit of dietary practices, and globalization (p < 0.05).Confidence in creative teaching methods factor was positively influenced by CUDA competency, cooking capacity, educational direction, dietary knowledge, and pursuit of dietary practices (p < 0.05). Satisfaction in guiding students factor was significantly influenced by dietary value, cooking capacity, educational direction, and dietary trends (p < 0.001), while the pursuit of dietary practices had a significant negative effect (p < 0.01). Conclusion Dietary education that fosters the creative competencies required by future societies must be actively implemented. To strengthen prospective teachers' creative dietary teaching efficacy, various strategies to enhance CUDA competency, dietary knowledge and cooking capacity should be actively developed based on an understanding of dietary trends, globalization, educational direction, and dietary values linked to both personal life and society.

Purpose: The purpose of this study was to analyze the differences in creative dietary teaching efficacy and dietary perception among pre-service elementary school teachers according to their levels of participation in meal preparation. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: First, the participation rate in meal preparation was significantly higher among male pre-service teachers compared to female pre-service teachers (p < 0.01). The participation rate exhibited an upward trend with increasing grade levels; however, a decline was observed in the fourth grade pre-service teachers (p < 0.05). Second, the mean score for creative dietary teaching efficacy was recorded at 3.90, with the subgroup that participated daily achieving the highest mean score of 4.07. A statistically significant difference was identified among three groups: those participating daily, those participating 1–5 days per week, and those rarely participating (p < 0.001). Third, the average score across the eight factors of dietary perception was 3.85. The subgroup participating more than three days per week demonstrated a significantly higher average score compared to the other groups (p < 0.001).The average scores for the factors of Convergence Utilizing Dietary Area competency, dietary value, cooking capacity, and dietary knowledge exhibited significant variations based on the frequency of participation (p < 0.001). Conclusion Expanding the participation of prospective teachers in meals preparation is effective in improving the efficacy of creative dietary teaching and dietary perception.Therefore, the importance of creative dietary practices and participation in the daily meal preparation process should be emphasized in the education course of elementary school preservice teachers.

Purpose: The purpose of this study was to identify the diet-related factors that influence the creative dietary teaching efficacy of elementary pre-service school teachers. Methods: Data were collected nationwide from 345 pre-service elementary teachers using a self-administered 5-Likert questionnaire from October to November 2023. Results: The factor analysis of diet-related perception was sub-grouped into competency of convergence using the dietary area (CUDA), dietary value, cooking capacity, educational direction, dietary trends, dietary knowledge, the pursuit of dietary practices, and globalization, with a total explanatory power of 61.59%. The creative dietary teaching efficacy comprised creative dietary practices, confidence in creative teaching methods and satisfaction in guiding students, with a total explanatory power of 63.34%. Senior students had the lowest average score for dietary trends factor (p < 0.05), but the highest score for dietary knowledge (p < 0.001). Creative dietary practices factor was significantly influenced by CUDA competency, dietary value, cooking capacity, pursuit of dietary practices, and globalization (p < 0.05).Confidence in creative teaching methods factor was positively influenced by CUDA competency, cooking capacity, educational direction, dietary knowledge, and pursuit of dietary practices (p < 0.05). Satisfaction in guiding students factor was significantly influenced by dietary value, cooking capacity, educational direction, and dietary trends (p < 0.001), while the pursuit of dietary practices had a significant negative effect (p < 0.01). Conclusion Dietary education that fosters the creative competencies required by future societies must be actively implemented. To strengthen prospective teachers' creative dietary teaching efficacy, various strategies to enhance CUDA competency, dietary knowledge and cooking capacity should be actively developed based on an understanding of dietary trends, globalization, educational direction, and dietary values linked to both personal life and society.

Objectives: This study aimed to investigate the correlation between adolescents’ dietary safety management competency, value recognition, efficacy, and competency of convergence using the dietary area (CUDA). Methods: Data were collected from 480 middle and high school students in Daegu, Gyeongbuk and Seoul, Gyeonggi using a self-administered five-point Likert scale questionnaire from May to July 2021. A questionnaire was used to investigate dietary safety management competency, awareness of convergence, recognition of the benefits, efficacy, and competency of CUDA. Results: We conducted factor, reliability, correlation, and regression analyses using SPSS 25. The average scores for each factor were: dietary significance (3.68); dietary safety management knowledge (3.34); food selection and cooking (3.72); nutrition management (3.38); weight management (3.28); risk dietary management (3.13); CUDA interest (2.98); convergence necessity (3.50); benefits in specialized areas (3.31); benefits in everyday life (3.48); efficacy of science and technology convergence (3.35); convergence efficacy with humanities, social science, and arts (3.31); and CUDA competency (3.41). The score for interest in CUDA was lower than that for the recognition of CUDA benefits. Significant positive correlations were observed between all factors except between risk dietary management and both nutrition and weight management (P < 0.01). Interest in CUDA and recognition of the need for convergence exhibited a positive and significant effect on all factors of the perception of CUDA benefits and efficacy. The subgroup factors of dietary safety management competency and the recognition of CUDA had a positive effect on the CUDA competency (P < 0.001, R 2 = 0.58). Conclusions Strengthening dietary safety management competency and increasing the awareness of CUDA can enhance adolescents’ convergence competency. Therefore, CUDA and targeted education must be actively promoted among adolescents.

Purpose: The incidence of chronic diseases is increasing and the age of onset is decreasing in South Korea. Healthy eating habits to prevent chronic diseases are established in adolescence. This study verified the identified factors and dynamics that affect diet selfassessment for sustainable adolescent health and the prevention of chronic diseases. Methods: Data were collected from 492 middle and high school students in South Korea from June to July 2018, and the participants answered a questionnaire on dietary safety management competency for sustainable health. Results: The healthy dietary self-assessment scores of overweight/obese adolescents and adolescents who perceived their health as normal were significantly lower than those of other groups. Factor analysis verified the validity of the items that comprised each study area before a multiple regression analysis was used to investigate the factors affecting healthy dietary self-assessment. Sweet and salty diets, anxiety, food and nutrition knowledge, weight management knowledge, stress management, exercise, basic eating habits, and healthy eating habits significantly affected healthy dietary assessment among adolescents. A higher perception of one’s health indicated a higher healthy dietary self-assessment, dietary safety knowledge, and health management practice scores (p < 0.01). Factors like healthy dietary self-assessment, food and nutrition knowledge, and weight management knowledge appear to have a significant correlation with other identified factors, except overeating. The adolescents’ awareness, knowledge, and dietary safety practices influenced healthy dietary self-assessment, which can prevent chronic diseases and achieve sustainable health. Conclusion This study illustrated how the adolescents’ awareness, knowledge, and practices of dietary safety influenced their healthy diet self-assessment. The results indicate that dietbased health management competency education relative to the adolescents’ self-perception and weight levels should be implemented.

Purpose: Obesity can lead to several chronic diseases. With a continuous increase in the obesity rates, sustainable healthy weight management among growing adolescents has become essential. This study was conducted to examine the relationship between obesityrelated factors and creative convergence ability. This could form the basis for convergence education for the sustainable healthy weight management of adolescents. Methods: Data were collected from 430 adolescents in Daegu, Gyeongbuk, and Gyeonggi regions using a self-administered 5-Likert questionnaire from November to December 2020. Results: The average score of the male students was higher than that of the female students in terms of healthy weight management convergence awareness, creativity, convergence thinking ability, self-efficacy, exercise, and dietary diversity. On the other hand, the dietary restraint score and the number of weight loss attempts were higher in the female students. Dietary restraint, disinhibition scores and weight loss attempts were higher in obese adolescents compared to underweight adolescents. It was found that dietary restraint, convergence thinking ability, problem-solving ability, exercise, and dietary diversity factors had a positive effect on healthy weight management convergence awareness. Healthy weight management convergence awareness, exercise, meal amount management, junk food management, weight loss belief, and weight loss trial experience had a positive effect on dietary restraint. Convergence thinking ability, weight loss experience, and obesity factors had a positive effect on dietary disinhibition. Conclusion The sustainable healthy weight management education of adolescents is based on weight management knowledge and awareness of convergence, and must include gender differences. Thus, the problem-solving ability for healthy weight management can be creatively cultivated to enhance self-efficacy.

Objectives: Diet and incidence of chronic diseases are highly related. This study examined the characteristics of dietary safety awareness and competency for chronic disease prevention among adults. Methods: Data were collected from 247 adults in Daegu and Gyeongbuk areas using a self-administered questionnaire in May and June of 2018. Data were analyzed by frequency analysis, χ 2-test, factor analysis, reliability analysis, t-test, one-way analysis of variances, and correlation. Results: The results of the factor analysis indicate that dietary safety awareness of health management was classified into chronic disease anxiety and obsession. Awareness of dietary safety management was sub-grouped into difficulty in acquiring knowledge, lack of awareness of over and malnutrition, food safety anxiety, importance of weight management, education requirement for cancer prevention, and knowledge. Dietary safety behavior composed of a balanced diet, unhealthy diet, and healthfunctional pursuit. Dietary safety management competency was comprised of health management, food management, and cooking. The competency scores of dietary safety management factors were significantly different according to sex, age, and education level (P < 0.05). Balanced diet factor was significantly correlated with knowledge, health-functional pursuit, health management, food management, and cooking capacity factors (P < 0.01). Conclusions Active education for dietary safety management competency according to age, gender, and education level should provide dietary safety education to reduce anxiety and obsession regarding chronic diseases and sustainable health management.